Meal Kit
Butternut Squash, Fig and Blue Cheese Risotto
with walnuts
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Tree Nuts (Walnuts), Milk
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Vegetarian
Chef
Nigel Palmer
Blue cheese is the James Brown of cheeses: hardest working cheese in the business, completely innovative, and so, so funky. (Does that make it the George Clinton of cheeses? Either way, we want the funk!) Mix that with the sweet, subtle soul of fig, like an Al Green or a Barry White and what do you have? A great FM channel in 1976 and this risotto: flavorful, delightful, and oh so funky. Get this dinner, and feel good.
In Your Box (serves 2)
- 12 oz. Cubed Butternut Squash
- ¾ cup Arborio Rice
- 1 Shallot
- 2 Tbsp. Fig Preserves
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1 oz. Blue Cheese Crumbles
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1 oz. Walnut Halves
- 4 tsp. Mirepoix Broth Concentrate
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⅗ oz. Butter
- 2 Garlic Cloves
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories750
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Carbohydrates103g
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Net Carbs95g
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Fat32g
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Protein14g
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Sodium1620mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Small Pot
- 1 Medium Oven-Safe Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meat lovers! If using chicken, pat dry and cut into 1" dice on a separate cutting board. Season all over with 1/4 tsp. salt and a pinch of pepper. Cook with 2 tsp. olive oil in a large non-stick pan over medium-high heat, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using ground pork or ground turkey, combine with 1/4 tsp. salt and a pinch of pepper. Cook in a medium non-stick pan over medium-high heat with 1 tsp. olive oil. Break into small pieces with a spoon until no pink remains, 5-7 minutes for pork, 7-9 minutes for turkey. Serve proteins on top of risotto, or enjoy on the side.
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1 Prepare the Ingredients
Peel and halve shallot. Cut into 1/4" slices.
Mince garlic. -
2 Roast the Butternut Squash
Place a medium oven-safe non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add butternut squash and shallot to hot pan. Stir often until lightly browned, 3-4 minutes.
Season with 1/4 tsp. salt and a pinch of pepper. Transfer pan to hot oven and roast until tender, 8-12 minutes.Remove from oven and gently stir in fig preserves. Be careful! Handle will be hot.While squash cooks, start risotto. -
3 Start the Risotto
Place a medium pot over medium-high heat and add 2 tsp. olive oil.
Add rice to hot pot and stir occasionally until rice is toasted and opaque, 1-2 minutes.Add garlic and stir constantly until aromatic, 30-60 seconds. -
4 Finish the Risotto
Add 1 cup boiling water from small pot and mirepoix base to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.
Add 1/2 cup boiling water and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.Remove from burner. Stir in butter, 1/2 tsp. salt, and a pinch of pepper. -
5 Finish the Dish
Plate dish as pictured on front of card, topping risotto with butternut squash, walnuts, and blue cheese (to taste). Bon appétit!
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